What are you EATING right now?

[black bart]

Pheasant in red wine casserole. We had haggis on Burns Night, and very nice too.

I can vouch for his cooking...very good!

We had Hungarian Goulash last night with beef and pork...yum! A good bottle of red wine to wash it down of course.

[Almighty Doer of Stuff]

Dinner last night was chicken noodle soup, with fancy noodles and a whole boiled roasting chicken.

[daftbeaker]

Roast peppers, onions and potatoes with sausages.

It's surprisingly easy to make, all you do is chop up the onions and peppers into reasonably large bits (about 1cm by 3cm), chop the potatoes into reasonably small bits (I used new potatoes and halved them), chuck them all into an oven tin with some olive oil and put it in the oven at about 220'C. Give it half an hour, put the sausages in the oven and turn it down to 190'C. Another half an hour and it's done.

It's possibly the easiest meal I've cooked since I left Uni and tastes really nice. The only problem is if you chop the onions too small they tend to become little black lumps of soot, in future I might add them the same time I put the sausages on.

[Roy Hunter]

Chop the onions in half end-to-end, then quarters end-to-end again. That way they stay intact when you roast them. Also, a bit of paprika (or smoked paprika if you can get it) adds a lot of flavour.

You can do it at a lower temperature (170°C in a fan oven, 190°C in a normally-aspirated oven) if you parboil the spuds for 5 - 7 minutes first. Less chance of crispiness / blackness from the veggies that way.

I am eating ibuprofen, vitamin C, Fisherman's Friends and garlic capsules. This is because I am feeling very healthy right now.

[Rev. Rowan Redbeard]

Minestrone with Portuguese sausage.

[Almighty Doer of Stuff]

Savory bean and vegetable stew. My own design, refined with help from my mother, although I based it loosely on someone else's vegetarian chili recipe.
http://recipes.sparkpeople.com/recipe-d ... pe=2390451

I'm having it with a bit of Romano cheese, and a slice of Italian bread with super chunky peanut butter. Good as a side or a main dish. Even my mother liked it, and she's a good cook and was disgusted when I described the ingredients to her. I froze most of it.

[Roy Hunter]

I froze most of it.

Well, you made enough for about 20 people if you followed the recipe...

It looks good to me, I like that you're using the low-sodium alternatives. Too much salt is a killer, and unless you're making your own bread, cheese, etc. you will be getting enough salt through that.

[Almighty Doer of Stuff]

Thanks!

Also, I just remembered. I used regular-sodium kidney beans, but dried, reconstituted (thus no salt added) black beans.

[ET, the Extra Terrestrial]

Nothing at all. Though later, I might have something.

[Rev. Rowan Redbeard]

Just finished a garlicky broccoli, potato, and cheese chowder.

[daftbeaker]

Pasta with a bolognese-ish sauce.

[pieces o'nine]

Bolognese-ish or bologneighs-ish?
Either way, a nice, stable meal.

[Helium Hands]

Tonight's dinner (yay night shift) will consist of homemade ravioli and Greek yogurt.

[ET, the Extra Terrestrial]

Something I shouldn't.

[Nef Yoo BlackBeard]

bum bum bummity bum bum